My
Collection of Keeper Recipes
Macaroni and Cheese (#1 Stove Top)
Categories:
CARD, cheese/eggs, pasta/rice
4 oz elbow macaroni
1 1/2 tablespoon butter
1 1/2 tablespoon all purpose flour
1/8 teaspoon salt
1 dash pepper
1 cup milk
1 cup cheddar cheese; grated
Cook macaroni in boiling water until tender, drain. Melt butter in small pan; stir in flour, salt and pepper. Add milk slowly; cook, stirring constantly, until thickened. Add cheese; stir until melted. Gentle fold in the macaroni. Heat over very low heat for a few minutes or pour into an 8"x8" baking dish and heat at 325°F for up to 15 minutes, if desired.
Adapted: Mary K Partlow (Hobart, Indiana) "Home Economics Teachers Cookbook"
Contributor: W David Griggs (Alcolu, SC)
Yield: 6 servings
Preparation Time: 00:20